Super Easy Yam Blueberry Delight Food

SUPER EASY YAM BLUEBERRY DELIGHT

Steps:

• Preheat oven to 350 degrees.
• Combine pie filling and yams, and place in a casserole dish; cover and bake for 40-50 minutes.
• Place walnuts on top; uncover and bake 10 minutes longer; remove from oven; garnish with brown sugar and cherries.

YAM BLUEBERRY DELIGHT

Steps:

• 1. Preheat oven to 350.
• 2. Combine blueberry pie filling and yams. Place in a casserole dish.
• 3. Cover and bake for 40-50 minutes.
• 4. Uncover and place walnuts on top. Keep uncovered for 10 minutes longer.
• 5. Remove from oven. Garnish with brown sugar and maraschino cherries

BLUEBERRY DELIGHT

Steps:

• Slice the angel food cake into medium slices and place into a large serving bowl.
• Mix instant pudding according to directions.
• Pour the pudding over the angel food cake.
• Next, pour the blueberry pie filling over the pudding and angel food cake.
• Last place cool whip over the blueberry.
• Refrigerate several hours before serving.

BLUEBERRY DELIGHT

Steps:

• In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in milk and pudding mix. Fold in 1-1/2 cups of whipped topping.
• Place half of the cake cubes in a 3-qt. glass bowl. Layer with half of the berries and pudding mixture. Cover with remaining cake cubes. Layer with remaining berries and pudding mixture. Spread remaining whipped topping over top. Garnish with additional berries if desired. Store leftovers in the refrigerator.

BLUEBERRY DELIGHT

Steps:

• Combine first 3 ingredients; add butter, stirring well.
• Press into a greased oblong pan.
• Beat cream cheese at medium speed with an electric mixer until smooth.
• Add 1 cup sugar, eggs, and lemon juice, mixing until smooth.
• Spread over crust.
• Bake at 350°F for 25 minutes or until set; cool completely.
• Spread pie filling over cream cheese mixture; spread whipped topping over filling.
• Cover and chill several hours.

SPLENDA STRAWBERRY BLUEBERRY DELIGHT

Steps:

• Add strawberries, blueberries, 1 cup of cool whip and sugar substitute in blender until desired consistency about 1-3 minutes. (I like mine smooth with no fruit lumps).
• Place in a plastic container with a tight fitting lid, and freeze for 24 hours.
• After completely frozen scoop out and divide frozen mixture into 4 dishes.
• Top each frozen mixture with chocolate syrup, remaining cool whip and almonds.
• Enjoy!

BLUEBERRY DELIGHT

Steps:

• In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in milk and dry pudding mix. Fold in 1-1/2 cups of whipped topping. , Place half of the cake cubes in a 3-qt. glass bowl. Layer with half of the berries and pudding mixture. Cover with remaining cake cubes. Layer with remaining berries and pudding mixture. , Spread remaining whipped topping over top. Garnish with additional berries if desired. Store leftovers in the refrigerator.

BLUEBERRY DELIGHT..

Steps:

• mix together in 8"x8" pan the flour, margarine, and nuts.
• bake this for 25 min @ 350 degrees F.
• in a mixing bowl cream together the cream cheese, powdered sugar, and whipped topping.
• when the crust is cool to the touch scoop the cream cheese mixture onto the crust.
• top with the pie filling or fresh fruit.
• cool in refrigerator for about 1 hour or freezer for about 30 minutes to set.

APPLE YAM DELIGHT

Steps:

• Arrange a little less than half of the apple sauce in a 6"x10"x2" baking dish. Sprinkle with 1/2 teaspoon cinnamon. Spoon 3 tablespoons of the topping over the apple sauce base. Evenly arrange the Princella Yams. Add the remaining apple sauce to cover yams. Sprinkle with remaining 1/2 teaspoon cinnamon. Add the rest of the topping and spread evenly. Bake at 350 until heated throughout (30-40 minutes). Serve hot, plain, or for a special touch, top with whipped cream or vanilla ice cream.
• Topping: Mix together rolled oats, flour and brown sugar. Cut in butter until evenly mixed and crumbly.

BLUEBERRY DELIGHT

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large mixing bowl, combine flour, butter, and pecans. Press mixture into a 9x13-inch pan.
• Bake for 30 minutes. Allow to cool.
• In a large bowl, combine cream cheese, confectioners sugar, vanilla, whipped topping mix and milk. Beat at high speed using an electric mixer until smooth. Pour over baked crust. Chill in refrigerator. Before serving, top with blueberry pie filling.